Citrus Shrimp
Jennifer
ingredients
- 3 tablespoon(s) lemon juice
- 3 tablespoon(s) dry white wine
- 2 teaspoon(s) extra-virgin olive oil
- 3 clove(s) garlic, minced
- 1 pound(s) medium shrimp (30-40 per pound), peeled and deveined
- 1 teaspoon(s) extra-virgin olive oil
- 1 bay leaf
- 1/4 teaspoon(s) crushed red pepper
- 1/4 teaspoon(s) salt, or to taste
- 2 tablespoon(s) chopped fresh parsley
directions
- 1
Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
- 2
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
- 3
Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through.
- 4
Season with salt, sprinkle with parsley and serve immediately.
Source: J. White
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